Recipe by mailbelle
Super-thin, crispy and light onions! Made these last night and everyone couldn't get enough of them! This recipe came with a kitchen gadget I bought at Birmingham's HUGE Christmas Village craft show. It's called a "Country Cutter" and was made by a man from El Dorado, AR if anyone near there is interested in getting one. It looks like one of those apple peelers with a crank handle, and it cuts onions, potatoes, etc. into one long very thin spiral. You could probably get similiar results using a mandoline and slicing your onions super thin.
- 1 egg, beaten
- 1⁄2 cup milk
- 2 sweet onions, thinly sliced (I like vidalias)
- 2 cups all-purpose flour
- 2 teaspoons seasoning salt
- oil (for frying)
Directions See How It's Made
- Make egg wash by mixing egg and milk.
- Put sliced onions in a bowl and pour egg wash over them. Turn onion slices so that they're all thoroughly coated, then pour onions into a colander to drain.
- Put flour and seasoning salt in a plastic zip-top bag. Add onions and shake to coat.
- Slowly add onions to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
- My DH says these are so good they're "no ketchup needed." I like eating them with ranch dressing.